Czech Journal of Food Sciences最新文献

Influence of the ageing time on the quality of three kinds of cold-climate mountain grape brandy 陈酿时间对三种寒气山地葡萄白兰地品质的影响

4区农林科学

Czech Journal of Food Sciences Pub Date : 2026-02-27 DOI: 10.17221/20/2025-cjfs

Fang Gu, MengYing Gao, X.H. Wang, Kai Han, JinLong Zuo, Chong Tan, Zhi Xia, JunSheng Li

{"title":"Influence of the ageing time on the quality of three kinds of cold-climate mountain grape brandy","authors":"Fang Gu, MengYing Gao, X.H. Wang, Kai Han, JinLong Zuo, Chong Tan, Zhi Xia, JunSheng Li","doi":"10.17221/20/2025-cjfs","DOIUrl":"https://doi.org/10.17221/20/2025-cjfs","url":null,"abstract":"Northeast China boasts abundant resources of cold mountain grapes. This study focused on three varieties of cold mountain grape brandy, Beibing Hong (BBH), Shuanghong (SH), and Zuoshanyi (ZSY), with varying ageing periods to investigate changes in their physicochemical properties, nutrients, and aroma compounds. Results showed that alcohol content and pH gradually decreased with ageing, while total acidity (including inorganic acids) increased. Specific organic acids declined over time, whereas polyphenolic compounds increased with longer ageing. Furthermore, the total quantity of aroma substances in all three brandies was positively correlated with ageing duration, with 18-month-aged BBH brandy exhibiting the highest content and the richest aromatic variety. Clustering analysis via heat maps revealed that brandies aged 12 and 18 months grouped together, showing that ageing time correlated positively with most esters and alcohols and negatively with acids. No significant variations were observed in the contents of terpenes, aldehydes and ketones among the three brandy varieties.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"44 1","pages":"71-81"},"PeriodicalIF":0.0,"publicationDate":"2026-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://cjfs.agriculturejournals.cz/doi/10.17221/20/2025-CJFS.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381616","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ultrasound-assisted ionic liquids extraction of carotenoids from Xinjiang apricots and evaluation of their antioxidant potential 超声辅助离子液体提取新疆杏类胡萝卜素及其抗氧化活性评价

4区农林科学

Czech Journal of Food Sciences Pub Date : 2025-12-18 DOI: 10.17221/26/2025-cjfs

Xiaohui Sun, Wanhui Guo, Na Jiang, Shuangyu Cao, Lei Ma, Shenghong Liu

{"title":"Ultrasound-assisted ionic liquids extraction of carotenoids from Xinjiang apricots and evaluation of their antioxidant potential","authors":"Xiaohui Sun, Wanhui Guo, Na Jiang, Shuangyu Cao, Lei Ma, Shenghong Liu","doi":"10.17221/26/2025-cjfs","DOIUrl":"https://doi.org/10.17221/26/2025-cjfs","url":null,"abstract":"Xinjiang apricot isfavoured byconsumers because ofits distinctive aroma, high nutritive value, and abundant functional active substances. Carotenoids ofapricot are eﬃcient antioxidants that can protect the human body from free radical attack. However, the extraction, quantification, and antioxidant activity ofcarotenoids from Xinjiang apricots have not been reported. Inthis work, ultrasound-assisted ionic liquid (ILs) extraction and optimisation ofcarotenoids from Xinjiang apricots and toevaluate their antioxidant potential. Based onBox–Behnken design (BBD), the best conditions were IL/ethanol (RIL/E) ratio of1 : 2, solid-liquid ratio (RS/L) of1 : 3, extraction time of17min and number ofextractions of3. The content ofcarotenoid extracted byultrasonic-assisted [Bmim][BF4] ILs was 32.98±0.27μg·g–1 that oftraditional extraction method was 25.05±0.35μg·g–1. Moreover, ultrasonic-assisted ILs extraction technology can shorten the extraction time, simplify the extraction steps and increase the extraction amount. Meanwhile, inorder torecover and reuse ILs, ILs-ethanolic solution was frozen attemperatures lower than –80C, allowing the ILs precipitation and separation from the ethanol solution. Meantime, the antioxidant potential offive Xinjiang apricot varieties were evaluated byDPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] assays invitro and analysed by UV–vis spectroscopy and Raman spectroscopy. The results showed Shushanggan apricot has the highest carotenoid content and the strongest antioxidant activity. In conclusion, this research further proves the advantage of ultrasonic-assisted ILs in carotenoid extraction and the potential to obtain valuable carotenoids from the apricot industries.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"43 6","pages":"398-410"},"PeriodicalIF":0.0,"publicationDate":"2025-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://cjfs.agriculturejournals.cz/doi/10.17221/26/2025-CJFS.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147887753","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of different heat treatments on physicochemical properties and antioxidant characteristics of black beans 不同热处理方式对黑豆理化性质及抗氧化特性的影响

4区农林科学

Czech Journal of Food Sciences Pub Date : 2025-08-01 DOI: 10.17221/144/2024-cjfs

Xiaolong Ji, Shuli Zhang, Xin Du, Yuning Zhang, Yao Yang, Yingying Zhu

{"title":"Effect of different heat treatments on physicochemical properties and antioxidant characteristics of black beans","authors":"Xiaolong Ji, Shuli Zhang, Xin Du, Yuning Zhang, Yao Yang, Yingying Zhu","doi":"10.17221/144/2024-cjfs","DOIUrl":"https://doi.org/10.17221/144/2024-cjfs","url":null,"abstract":" This study systematically evaluated the effects offour thermal processing methods-boiling, steaming, extrusion, and roasting-on the physicochemical properties and invitro antioxidant activity ofblack beans. Notably, ash content decreased following boiling and steaming, reaching 45.5 mg·g–1 and 43.5 mg·g–1, respectively, corresponding toreductions of8.5% and 13.3%. Incontrast, extrusion and roasting led tomoisture loss, resulting inash content increases of3.2% and 6.8%. Among the treatments, boiling significantly increased powder clumping (5.1%), primarily due toelevated moisture content, avalue markedly higher than that observed for other methods. Both boiling and steaming diminished brightness, while extrusion deepened colour intensity and enhanced redness. Regarding chemical composition, polyphenol content declined after boiling and steaming (3.8 mg·g–1 and 2.9 mg·g–1, respectively) relative tountreated black bean powder (4.3 mg·g–1). Extrusion, however, elevated polyphenol levels, whereas all heat treatments reduced flavonoid content, with boiling exerting the greatest impact. Antioxidant activity also declined post-processing, with boiling having the most pronounced effect on 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) radical scavenging and steaming most affecting hydroxyl radical elimination. Extrusion emerged as the optimal processing method for black beans, and superior retention of bioactive compounds, enhanced antioxidant capacity, improved physicochemical properties (lower clumping, stable colour parameters). These findings could provide actionable insights for food industries to select processing methods that maximise nutritional value and functional properties of black bean products.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"43 4","pages":"300-310"},"PeriodicalIF":0.0,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://cjfs.agriculturejournals.cz/doi/10.17221/144/2024-CJFS.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147878804","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of benzalkonium chloride adaptation on controlling Listeria monocytogenes biofilms and its growth in food 苯扎氯铵对食物中单核增生李斯特菌生物膜及其生长的调控作用

4区农林科学

Czech Journal of Food Sciences Pub Date : 2025-06-18 DOI: 10.17221/40/2025-cjfs

Honghui Wang, Yamin Ren, Yanhong Tang, Mingyu Zhang, Xiaoli Zou

{"title":"Effects of benzalkonium chloride adaptation on controlling Listeria monocytogenes biofilms and its growth in food","authors":"Honghui Wang, Yamin Ren, Yanhong Tang, Mingyu Zhang, Xiaoli Zou","doi":"10.17221/40/2025-cjfs","DOIUrl":"https://doi.org/10.17221/40/2025-cjfs","url":null,"abstract":"Inthis study the eradication effectiveness offour commonly used disinfectants against benzalkonium chloride (BC) adapted and non-adapted biofilms ofListeria monocytogenes was compared and the effects offood preservatives onthe growth ofthese strains were comparatively evaluated onpasteurised chicken sausage. After BC adaptation, the minimum inhibitory concentrations (MICs) ofBC against planktonic bacteria ofL. monocytogenes increased, while the MICs ofchlorine dioxide remained unchanged. BC adapted strains showed stronger biofilm formation than the wild-type parents. When used at1 MIC, the eradication rates ofchlorine dioxide onbiofilm biomass, cell viability and biofilm extracellular polymeric substance were higher than BC. When used atthe recommended concentrations, chlorine dioxide exhibited the highest efficiency inBC adapted and non-adapted biofilm eradication. Among the four food preservatives, nisin showed the highest inhibition ofboth BC adapted and non-adapted strains grown onpasteurised chicken sausage. Our data suggest that proper use ofBC isrequired toreduce the exposure ofL. monocytogenes to sublethal concentrations of BC and the emergence of BC adapted strains.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"43 3","pages":"216-225"},"PeriodicalIF":0.0,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://cjfs.agriculturejournals.cz/doi/10.17221/40/2025-CJFS.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147331657","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The deodorising and flavouring effect of enzymatic hydrolysis and glycation on boiled pig trotters 酶解和糖基化对煮猪蹄的除臭和增味作用

4区农林科学

Czech Journal of Food Sciences Pub Date : 2024-12-13 DOI: 10.17221/164/2024-cjfs

Dan Qin, Bulei Sheng, Shaohong Xu, Qing-Hu Ma, Ziliang Xu, Min Liu, Di Zhao

引用次数: 2

Comparative evaluation of high pressure processing and thermal pasteurisation on phytochemicals, microbial and sensorial attributes of sweet cherry (Prunus avium L.) juice 高压处理和高温巴氏灭菌对甜樱桃汁植物化学物质、微生物和感官特性的影响

4区农林科学

Czech Journal of Food Sciences Pub Date : 2024-11-15 DOI: 10.17221/77/2024-cjfs

Toheed Ahmad, Hafiz Muhammad Shahbaz, Khalid Saeed, Sanaullah Iqbal, Habib Rehman

{"title":"Comparative evaluation of high pressure processing and thermal pasteurisation on phytochemicals, microbial and sensorial attributes of sweet cherry (Prunus avium L.) juice","authors":"Toheed Ahmad, Hafiz Muhammad Shahbaz, Khalid Saeed, Sanaullah Iqbal, Habib Rehman","doi":"10.17221/77/2024-cjfs","DOIUrl":"https://doi.org/10.17221/77/2024-cjfs","url":null,"abstract":" Sweet cherry juice rich in phenols and anthocyanins is highly perishable and typically undergo thermal pasteurisation, which can diminish its nutritional composition. High pressure processing (HPP), a non-thermal technique using pressure to inactivate the microbes while preserving nutrients, offers a more effective alternative for extending the shelf life of fruit juice. Accordingly, present study evaluated comparative impact of high pressure processing and thermal pasteurisation on phytochemicals, antioxidant activity, microbial and sensory attributes of cherry juice during storage. For study, cherry juice subjected to two different HPP levels (400 and 600 MPa) for 5 min and thermal pasteurisation (95 Â°C) for 30 s, followed by storage (60 days at 4 Â°C). Results showed HPP and thermal pasteurisation had significant impact (P <Â 0.05) onÂ phenolics, flavonoids, and antioxidants compared toÂ control, however, thermally pasteurised juice showed rapid deterioration compared toÂ HPP juice, whereas anthocyanin and cyanidin-3-glucoside levels remarkably different inÂ both groups. Microbial findings revealed safety ofÂ HPP pasteurisation juice with shelf life (45Â days) however, better sensory acceptability for HPP treated juice. InÂ nutshell, HPP pasteurisation isÂ pragmatic approach for enhancing shelf life with better nutrients for cherry juice andÂ findings useful for beverage industry and health professionals.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":"42 6","pages":"405-414"},"PeriodicalIF":0.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://cjfs.agriculturejournals.cz/doi/10.17221/77/2024-CJFS.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147922889","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Determination of some heavy metals in different wheat flour brands in Sulaimani, Kurdistan Region - Iraq 伊拉克库尔德斯坦地区苏莱曼尼不同品牌小麦粉中一些重金属的测定

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2023-12-21 DOI: 10.17221/85/2023-cjfs

Muhammad Faruq Wahab, Dara Muhamed Jamil

引用次数: 0

Nutritional habits comparison of the baby boomer, X, Y, and Z generations located at a private college in Muğla, Türkiye 土耳其穆拉一所私立大学中婴儿潮一代、X、Y 和 Z 四代人的营养习惯比较

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2023-12-21 DOI: 10.17221/105/2023-cjfs

Halime Zülal Zeren, Elif Burcu Bali, Hülya Demir

引用次数: 0

Nutritional composition analysis and quality evaluation of cattle in different regions of Guizhou Province (China) 贵州省不同地区牛的营养成分分析与质量评价

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2023-12-21 DOI: 10.17221/133/2023-cjfs

HaoXiang Xu, WenJu Luo, Lu Lei, JiuLing Long, Bo Yu, YuanFeng Zhao, Rong Ai, Lingling Jiang, Jiang Ran, JingRui Zhou

引用次数: 0

Characteristics of cases with foodborne diarrheagenic Escherichia coli infection in Huzhou, China 中国湖州食源性腹泻大肠埃希菌感染病例的特征

IF 1.3 4区农林科学

Czech Journal of Food Sciences Pub Date : 2023-12-19 DOI: 10.17221/151/2023-cjfs

Wei Yan, Deshun Xu, L. Ji, Yuehua Shen

引用次数: 0